You know those recipes that you make so often that you can just open the cookbook to the exact page. And the page has stuff spilled and crusted all over it. This is totally one of those recipes. Except I can’t always open it since it’s caramel that has spilled onto the pages and they sometimes stick together. Ooops. I am
kind of totally a messy cook.
- 7-8 cups popped popcorn
- 3/4 cup brown sugar
- 6 Tbsp. butter
- 3 Tbsp. light-colored corn syrup
- 1/4 tsp. baking soda
- 1/4 tsp. vanilla
- Remove all unpopped kernels from popped popcorn. Put popcorn into a 17x12x2-inch baking or roasting pan (I use 2 13x9 pans). Keep popcorn warm in a 300 degree F oven while making caramel.
- Butter a large piece of foil; set aside. For caramel, in a medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
- Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake in a 300 degree F oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on buttered foil; cool. Store, tightly covered, for up to 1 week.